Malai Kulfi – Indian Spiced Ice Cream

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The Texas summer is in full swing now. The highest temperature for an average day is now above 100F, that would be almost 38C; yes the high school mathematics is of much help these days. Texas summers are hot and dry, and for me there is no chance of going out in the afternoon. Though I have seen many people love the sun and go for running especially during midday.

I hate summers, the heat, the sun, almost everything about it. But, the only two things I love during this time of the year is of course the worry free binging on ice cream and the abundance of berries. I love ice cream, as long as there is no chocolate involved; yes you heard it right, I don’t like chocolate ice cream.Indian ice cream, kulfi

When we talk about ice cream, one thing I miss after coming to the US is the tall dark mustached kulfi-wala who used to come to our neighborhood during the summer afternoon with his big red cloth covered handi on the back of his cycle. Kulfi, the indigenous Indian ice cream is generally made with non-homogenized milk, boiled to a thick consistency, the creamy fat on top of the milk is called malai, and that where malai kulfi name came from.

Apparently, kulfi was first made in the kitchen of Mughal emperor, Akbar. The ice was brought from the Himalayas to freeze this ice cream. While malai kulfi is the most commonly prepared kulfi, you can also use mango puree to mix with the kulfi mixture to prepare mango kulfi.



Malai Kulfi - Indian Spiced Ice Cream
Serves 4
Prep Time
5 min
Cook Time
10 min
Total Time
6 hr 15 min
Prep Time
5 min
Cook Time
10 min
Total Time
6 hr 15 min
  1. 1-1/2 cups half and half, room temperature
  2. ¼ cup condensed milk
  3. ¼ cup milk powder
  4. ½ cup blanched and peeled almond
  5. ⅛ cup shelled and chopped pistachios
  6. 10-12 whole almonds, crushed
  7. ¼ teaspoon saffron
  8. ½ teaspoon green cardamom powder
  1. In a blender blend the blanched almonds to a thick paste.
  2. In a heavy bottom pan, preferably non-stick one add the milk powder, slowly pour the condensed milk while stirring the mixture, make sure the milk powder doesn’t form any lump. Once the condensed milk and milk powder is mixed, it will become a thick gooey paste, pour the half and half, and keep on stirring
  3. Now keep the pan over low flame and bring it to simmering bowl, stirring often. Take out about one-fourth cup of the boiling mixture and immerse the saffron in it. Once the saffron is dissolved and color turn yellowish, pour it back in the pan. Give it a stir.
  4. Take out of flame and fold in the almond paste and cardamom powder. Let the pan to cool down completely. Mix the chopped pistachios and almonds.
  5. Pour the mixture in kulfi or popsicle molds, and freeze for at least 6 hours.
  1. The best way to take out the kulfis without breaking them in halves is to pour hot water over the mold for a few seconds and then inverting the molds on a plate. The kulfi will come out smoothly.
  2. To give the kulfi a mughlai flavor, you can use a drop of rose water and keyra water.
  3. If you don’t have kulfi molds at home, use paper or plastic disposable cups.
Cook like a Bong


malai kulfi


No Bake Mango Cheesecake

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The rising heat and dry air has started taking its toll. Its almost impossible to get out in the afternoons. But, with summer comes the choice of various mangoes. Mangoes are my all time favorite fruits. Growing up in India, in the midst of the mango capital, I am very fond of this fruit. Whether its the raw green mangoes in aamer chatni or morobba, or the golden yellow ripe mangoes – I love them.

mango cheesecake

A few days back I bought a whole crate of mangoes from the farmer’s market. So, was trying to search for a simple recipe to use these mangoes. I came across the eggless no bake mango cheesecake recipe, and I just couldn’t resist but get my food processor to start making this one.

Though Sharmilee used toasted biscuits to make the base of her cheesecake, I used Graham crackers. The recipe was very simple and of course delicious.

No Bake Mango Cheesecake

American, Dessert, Summer dessert, No bake cheesecake, Mango cheesecake, Eggless chesecake
Cooks in    Serves 4
  • 1 cup graham crackers
  • 2 large mangoes
  • 1 cup confectioner\'s sugar
  • 1 sachet unflavored gelatin
  • 8oz cream cheese
  • Mint sprigs for garnishing
  • Wash and peel the mangoes, and cut into small cubes. Put it in the juicer and make a smooth juice.
  • Take 1 tablespoon of water with half the gelatin and microwave high for 20 seconds to dissolve the gelatin.
  • Take the cream cheese and beat it with an electric beater, pour half the mango smoothie, gelatin and about ¾ cup of sugar and beat again to mix it well. Keep the rest of the mango puree in the fridge.
  • Add equal amounts of graham crackers to the serving glass and press with your finger to set it firmly. Pour the cream cheese mixture equally to all the glasses and chill for an hour or too.
  • Add rest of the sugar and dissolved gelatin to the mango puree and beat well to mix all ingredients. Pour it equally in the serving glasses over the cream cheese layer. Fridge till ready to serve. Garnish with the mint sprigs.

no bake mango cheesecake

Hot Tips – You can also use tart pan to make the cheesecake and cut it to serve. The same recipe can be used to make cheesecake with any berries like strawberry, black berry or blue berry

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